Rave Review Coconut Cake Recipe
Rave Review Coconut Cake Recipe photo by Taste of Home
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Rave Review Coconut Cake Recipe

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4.5 6 9
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This is just a wonderful, delicious cake-it's one of the best! I got the recipe after tasting the cake at a church supper...I've used it many times since.
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 16-20 servings


  • CAKE:
  • 1 package yellow cake mix (regular size)
  • 1 package (3-1/2 ounces) instant vanilla pudding mix
  • 1-1/3 cups water
  • 4 eggs, room temperature
  • 1/4 cup vegetable oil
  • 2 cups coconut
  • 1 cup chopped pecans
  • 4 tablespoons butter, divided
  • 2 cups coconut
  • 1 package (8 ounces) cream cheese
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla
  • 3-1/2 cups confectioners' sugar

Nutritional Facts

1 piece: 442 calories, 23g fat (12g saturated fat), 61mg cholesterol, 351mg sodium, 56g carbohydrate (42g sugars, 2g fiber), 4g protein .


  1. In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.
  2. For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Yield: 16-20 servings.
Originally published as Rave Review Coconut Cake in Country June/July 1990, p51

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deb9962 239640
Reviewed Dec. 17, 2015

"yummy, moist!!!"

buffetfan 235175
Reviewed Oct. 18, 2015

"I have made this cake many times and it is probably my very favorite cake. Toasting the coconut for the frosting cuts the sweetness a bit giving this cake perfect balance. The coconut and nuts in the batter add a delicious texture. My Mom made this cake for years and has the original clipping! It is the staple Easter dessert in our house but I make it throughout the year. As a Volunteer Field Editor I highly recommend this cake for any occasion."

MaggsMunchies 37858
Reviewed Jun. 29, 2014

"This cake is one of my favorites. When I really want to wow a crowd this is the one I use. It keeps very well. It gets better and more moist every day."

chin-chilla 15333
Reviewed May. 21, 2014

"I like this"

cookadoodle 11602
Reviewed Feb. 28, 2011

"i made it for a coconut lover and she loved it, it wasnt too sweet just right. also the cake was pretty spongey. didnt make any frosting"

gaylerene 11593
Reviewed Nov. 6, 2009

"Love this cake. So moist and yummy. Have made it several times. It has a place in my family cookbook with my favorite recipes I return to again and again."

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